Remove Blog Remove Food Truck Remove Pricing
article thumbnail

CHEFS – MENUS FOR 2021 AND BEYOND

Culinary Cues

Prices of raw materials and labor, of course, have gone through the roof and there is no end in sight. Chefs may very well need to plan menus that change every week or two, or in some cases even daily based on availability and price. www.harvestamericacues.com BLOG. Smaller menus with changing content are the way to go.

2021 508
article thumbnail

DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. A menu should thus be designed and priced to make those items seem essential.

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

THE 2021 CHEF SKILL SET

Culinary Cues

Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) Chefs who are experienced in multiple ways of connecting customers with their food (catering, food trucks, pop-up restaurants, delivery, take out pick-up, etc.)

2021 474
article thumbnail

AN EVEN BIGGER THREAT TO RESTAURANT SURVIVAL

Culinary Cues

Think of the impact on supply that this creates now and in the future. [] GROWING POPULATION: While numerous factors impact food supplies, the world population continues to grow and so too does the demand for those products. moved from a decentralized system of food production and distribution to a centralized one.

article thumbnail

The American Restaurant 2022 (Post Pandemic)

Culinary Cues

Of, course the food must be tasty and appealing at some level and above all else – consistent. How convenient you might ask: we barely need to slow down our cars and roll down the window when our food arrives – that’s convenience. Great food and drink and honest, sincere service can be the sunshine at the end of a not so terrific day.

2022 477
article thumbnail

THE TEN KEYS TO RESTAURANT SUCCESS – POST PANDEMIC

Culinary Cues

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Guests will come for the food and the service, but they become raging fans of a restaurant with a story. A terrific story.

article thumbnail

GREAT BREAD IS THE DIFFERENCE MAKER

Culinary Cues

Sure, it will cost considerably more than what you are buying off the back of a “one stop” vendor truck, but it’s worth it. Your customers will rave, and you can raise your prices to cover the difference. If not in your area, then find a bakery that will ship while still maintaining the quality that makes a difference.